First the Beet and Sweet recipe...
2-3 beets, peeled and sliced about 1/2' thick
drizzle olive oil
pinch salt and pepper
pinch thyme
pinch thyme
drizzle of balsamic vinegar
1 sweet potato, peeled and sliced about 1/2" thick
drizzle olive oil
pinch salt and pepper
pinch of smoked paprika
6-12 oz spinach, more if you are feeding more than 2.
drizzle olive oil
your favorite vinaigrette dressing- my favorite is Trader Joes tuscan vinaigrette.
handful crumbled feta
preheat oven to 425.
Add beets, lined up in one layer, on tin foil in a cooking tray or sheet over tin foil for 30-45 min until tender....
meanwhile prep the sweet potato. They only need to cook 10-20 mins.
Check beets and sweet potatoes as they cook as they can get finicky- they go from crunchy-uncooked, to soft but firm and cooked, to potato chip crispy very quick. You want soft but firm riiiiight before potato chip.
Cool the veggies a bit.
Saute spinach in olive oil until wilted. Plate. Add beets and sweet potatoes (they look kinda neat in stacks but it is up to you). Drizzle on the vinaigrette- not as much as you would a salad, just some dribbles for flavor. Add feta.
Rice
Yup. Make rice. Whatever rice you like. Really, a wild rice mix would be awesome but I had jasmine on hand. Follow the directions of the rice to cook it.
Fish in mustard cream sauce
(sauce optional)
Fish of your choice. I used 4 filets of tilapia. Any white fish would work well.
Old Bay seasoning, or, lemon pepper seasoning, whatever you like. See the photo to know "how much" but I went right to the limit of almost too much for my taste.
salt and pepper to taste (depending on how salty your seasoning is)
olive oil to coat a pan, and lining the pan in foil is advised but not necessary
1 lemon - half in slices (place atop fish), the other half squeezed over fish before or after cooking, before is best.
Cook at 425 10-20 min (start checking at 10) till cooked thorough and flaky but not like jerky :)
Sauce...
Enough cream to coat a saucepan. Maybe 1/2 cup?
(you can use milk and a dollop of sour cream in a pinch)
salt and pepper
teaspoon of your favorite mustard (mine is Trader Joes garlic aioli mustard)
pinch dill
warm in a pan, whisking until blended and warm - don't let it boil'curdle/scald.
pour over fish or serve on the side.
THESE RECIPES ARE GLUTEN FREE AND NUT/PEANUT FREE. CAN BE GRAIN FREE (NO RICE) OR DAIRY FREE (NO CREAM SAUCE, NO FETA IF YOU CANT HAVE FETA)
pinch of smoked paprika
6-12 oz spinach, more if you are feeding more than 2.
drizzle olive oil
your favorite vinaigrette dressing- my favorite is Trader Joes tuscan vinaigrette.
handful crumbled feta
preheat oven to 425.
Add beets, lined up in one layer, on tin foil in a cooking tray or sheet over tin foil for 30-45 min until tender....
meanwhile prep the sweet potato. They only need to cook 10-20 mins.
Check beets and sweet potatoes as they cook as they can get finicky- they go from crunchy-uncooked, to soft but firm and cooked, to potato chip crispy very quick. You want soft but firm riiiiight before potato chip.
Cool the veggies a bit.
Saute spinach in olive oil until wilted. Plate. Add beets and sweet potatoes (they look kinda neat in stacks but it is up to you). Drizzle on the vinaigrette- not as much as you would a salad, just some dribbles for flavor. Add feta.
Rice
Yup. Make rice. Whatever rice you like. Really, a wild rice mix would be awesome but I had jasmine on hand. Follow the directions of the rice to cook it.
the recipes...fish, beet/sweet, rice. |
Fish in mustard cream sauce
(sauce optional)
Fish of your choice. I used 4 filets of tilapia. Any white fish would work well.
Old Bay seasoning, or, lemon pepper seasoning, whatever you like. See the photo to know "how much" but I went right to the limit of almost too much for my taste.
salt and pepper to taste (depending on how salty your seasoning is)
olive oil to coat a pan, and lining the pan in foil is advised but not necessary
1 lemon - half in slices (place atop fish), the other half squeezed over fish before or after cooking, before is best.
Cook at 425 10-20 min (start checking at 10) till cooked thorough and flaky but not like jerky :)
Sauce...
Enough cream to coat a saucepan. Maybe 1/2 cup?
(you can use milk and a dollop of sour cream in a pinch)
salt and pepper
teaspoon of your favorite mustard (mine is Trader Joes garlic aioli mustard)
pinch dill
warm in a pan, whisking until blended and warm - don't let it boil'curdle/scald.
pour over fish or serve on the side.
THESE RECIPES ARE GLUTEN FREE AND NUT/PEANUT FREE. CAN BE GRAIN FREE (NO RICE) OR DAIRY FREE (NO CREAM SAUCE, NO FETA IF YOU CANT HAVE FETA)
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